Gluten Free Spiced Pumpkin Biscuits

In a large bowl mix together the plain flour, baking powder, cinnamon, ginger, nutmeg, cloves and caster sugar.

Add in cool pumpkin puree (you can buy this in a can or in autumn you can make it from scratch by chopping pumpkin flesh into chunks, place in a pan with boiling water and allow to cook through, pumpkin in done once it is soft. Drain and cool slightly, then place in a blender and blend until smooth) and vegetable oil and mix into a dough. You should get a slightly loose dough but a dough that you can still hold.

On a well floured surface roll out the dough until it is about the thickness of a 1 pound coin. Cut with a pumpkin shaped cutter if you have one or you can just make them round (I used a 2.5 inch cutter) and place on a greased baking tray, the don't spread a great lot so can be placed fairly close together

Place the biscuits in an oven preheated to gas mark 5/190c and bake for 15-18 minutes until well browned. Remove from the tray and allow to cool on a cooling rack.

Once cool sprinkle with cinnamon sugar (1tbsp cinnamon mixed with 60g sugar) if you wish too, if you feel adventurous cut out a pumpkin template and sprinkle on that!